1. Preparing the Dough

Before you begin, make sure you have all your ingredients measured and ready. This will make the process go more smoothly and help ensure accuracy, especially when working with yeast. If you have a kitchen scale, it’s a good idea to weigh the flour and liquids for the best results.

In a stand mixer bowl, combine the bread flour, granulated sugar, instant yeast, sea salt, and freeze-dried blueberries. If you’re using active dry yeast instead of instant yeast, follow the instructions in the notes section of the recipe.

With the dough hook attachment on your stand mixer, turn the mixer to low speed and gradually add the warm milk and the frozen wild blueberries. Continue mixing on low speed for 5-8 minutes. The dough should come together, pulling away from the sides of the bowl and feeling tacky but not sticky. It will be slightly tough at this stage, but after the first rise, it will become softer and fluffier.

Once the dough has come together, lightly coat both the dough and the bowl with oil. Cover the bowl with plastic wrap and a tea towel, and let the dough rise in a warm spot for about 1½ hours, or until it has doubled in size. This stage is called bulk fermentation, and it’s when the dough’s flavor develops and the gluten structure forms.

2. Shaping the Bagels

After the dough has risen, it’s time to shape the bagels. Punch the dough down gently to release any air bubbles, and then divide it into 9 equal pieces, each weighing about 109 grams. If you want smaller bagels, you can divide the dough into 8 pieces instead.

Work with one piece of dough at a time. Flatten it slightly with your fingertips to form a square, and then pinch the four corners together at the top. This will resemble a little dumpling. Let each piece rest for 5 minutes to make it easier to shape.

Once rested, use your thumbs to poke a hole through the center of the dough ball. Slowly stretch the hole with your fingers, rotating as you go, until it’s about 2 inches in diameter. This will create the traditional bagel shape. Place each bagel on a lightly floured baking sheet lined with parchment paper. Don’t worry if the holes shrink a little during the resting period – you can go back and stretch them again before boiling.

Let the bagels rise for 20 minutes while you preheat the oven to 400°F (200°C). This second rise, called proofing, helps the bagels expand and become lighter and fluffier.

3. Boiling the Bagels

While the bagels are rising, bring a large pot of water to a boil. Stir in the baking soda and honey. The baking soda will increase the alkalinity of the water, helping the bagels develop their characteristic chewy texture, while the honey will aid in browning the bagels.

Once the water is boiling, carefully drop 1-2 bagels at a time into the water. Let them boil for 30 seconds on each side. Use a slotted spoon to remove the bagels from the water and place them back on the baking tray. Repeat the process until all the bagels have been boiled.

4. Baking the Bagels

Brush the tops of the bagels with the beaten egg wash. This will give them a shiny, golden-brown finish when they bake. Place the bagels in the oven and bake for 20-22 minutes, or until they are golden brown and have a crisp crust.

Once baked, remove the bagels from the oven and allow them to cool on a wire rack for about 10 minutes. The bagels will be soft and slightly chewy on the inside, with a slightly crisp exterior. You can enjoy them as is, or add your favorite spreads, such as cream cheese, butter, or jam.